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Kimchi bokkeumbap, or kimchi fried rice is a super quick, simple and tasty dish. On a Friday night when I am cleaning out my fridge to make room for grocery shopping on Saturday and I have some leftover rice and chicken I think fried rice. There is also a few leftover shiitake mushrooms and a green onion. Since it is fried rice and there is already chicken in it, an egg would be perfect. Now what about some flavour? Some of that kimchi that has been fermenting in my fridge for a few months would add a ton of flavour and finish off the fried rice nicely. Kimchi fried rice is pretty versatile in that you can add pretty much anything that you want to it. You can use any kind of meat that you like and any kind of vegetables. It is great for cleaning the leftovers out of your fridge and tasty enough that you would want make it from scratch if you did not have the leftovers on hand. I find that long grained rice that has been sitting in the fridge works best for fried rice as it does not stick together as much.

Directions:
1. Heat the oil in a pan.
2. Add the pork belly and onion and saute until the pork belly turns white.
3. Add the rice and let it cook until it starts to brown, flip it and do the same to the other side.
4. Mix in the kimchi, garlic, gochujang and soy sauce and cook for 5 minutes.
5. Serve garnished with the sliced green onions, green chilies and toasted sesame seeds and top with a fried egg.

woah kevin! it seems like u are able to cook every single dish out there! esp those i love! :P Those looks delicious! Thanks for the recipe~ i simply love kimchi fried rice~ <3 top with a sunny side up! :D

Ehh it seems a little too complicated, this happens to be my dietary staple for my high school/ future college career, and soooo I know my 김치볶음밥... I mean if you have the time for all of this i'm sure it'll be good, but what he didn't mention was that for this to be REALLY good, the kimchi has to be more... "ripe", then when you caramelize the kimchi it has more of a sweet yet acidic taste that gets addicting after just one bite. Also you really don't need:1 teaspoon sesame oil 1 clove garlic (chopped) 1 tablespoon of gochujang 1 tablespoon of soy sauce 1 green onion (sliced) 1 green chili (sliced) Usually, kimchi already has some green onions and red pepper flakes and such, so you don't really need to worry about the spicyness. The onion is optional.. (time costs money you know)And last but not least the Pork belly... you don't really need pork belly, bacon, ham any pork (most) will do, just cook the meat properly... i'm not sure about other meats.. but yup that would be my revision to this... oh, and we koreans usually make this with kimchi that is older and we have yet to eat it. now if there is mold and you know you shouldn't eat it... don't. I think we're all old enough to control what goes in our mouths...

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.